Pizzana (Brentwood)

The story

Crafted with passion, served with love

The Idea Behind the Dough

Pizzana began at Sunday night pizza parties hosted by Chris and Caroline O'Donnell, where Neapolitan-trained pizzaiolo Daniele Uditi first met entrepreneurs Candace and Charles Nelson — the couple behind Sprinkles Cupcakes. A shared obsession with the science of fermentation and a belief that pizza could be both traditional and genuinely surprising turned those gatherings into a restaurant. The Brentwood location on San Vicente Boulevard is where that original idea took root in Los Angeles.

The People at the Counter

Chef Daniele Uditi grew up in Naples and trained at some of Campania's best pizzerias before arriving in Los Angeles in 2010. He draws on his family's bakery background to produce what he calls "slow dough" — a base fermented for two full days, yielding a crust that is light, easy to digest, and still sturdy enough to hold in one hand. Candace Nelson brings her pastry expertise to the dessert side of the menu, while the Nelsons' commitment to fresh, consciously sourced ingredients shapes the kitchen's broader philosophy. Gambero Rosso awarded Pizzana 2 Slices in 2023, recognizing the kitchen's consistent quality within its Neo-Neapolitan framework.

What's on the Table

The menu is anchored by pizza, with the Cacio e Pepe — provoloncino d'Agerola, fior di latte, parmigiano crema, and cracked black pepper — standing as the house signature. The Neo Margherita reworks the classic with San Marzano "polpa" and a basil crumb. Beyond those, the Diavola (spicy salami, charred shallot, walnut romesco, honey) and the Bianca (Berkshire fennel sausage, shaved fennel, panna) show the range the kitchen is working with.

Pasta rounds out the savory side: a Pappardelle alla Bolognese slow-cooked for eight hours, a Creste alla Vodka with Calabrian chile, and a simple Spaghetti al Pomodoro. Starters like Polpette al Forno and Carciofi Arrostiti are built for sharing. Desserts — Salted Caramel Panna Cotta with pretzel crunch and a dark Chocolate Olive Oil Cake — come from Candace Nelson's pastry kitchen.

The Broader Experience

Pizzana hosts events including trivia nights, pizza-making classes for adults and children, and happy hours. Catering is available, and the restaurant ships pies nationwide for those who want the Neo-Neapolitan experience at home. Walk-ins are welcome at the Brentwood location, though reservations are recommended.